>A very tasty salad: Jamie’s Cranberry Spinach Salad

>With the record-breaking heat, I most certainly did not want to cook something for dinner tonight.  Since we had a half-bag of spinach left over from a soup recipe I made late last week, I decided to make some sort of spinach salad.

The spinach salads I had bookmarked to try didn’t really inspire me, so I googled spinach salad and found this recipe (the bonus was that I didn’t even have to go shopping–had almost everything at home!).  Since the recipe serves 8, I used AllRecipe’s handy calculator to turn it into 2 servings (which I’ve posted below).  I also added chicken to make it a main course salad. Gavin, who rates all salads as 3/5, said that this salad was “at least a 4,” which really shocked me!

Below is my take on the salad (added chicken, omitted poppy seeds, a little extra onion).

Jamie’s Cranberry Spinach Salad

Prep time: 10 minutes
Total time: 20 minutes
Serves 2

3/4 tsp butter (I eyeballed this)
3 TBSP slivered almonds
1 boneless chicken breast
salt & pepper
1/2 bag baby spinach
1/2 c. dried cranberries (I threw in a little more…maybe 2/3 or 3/4 cup, but this is not necessary)
1-1/2 tsp toasted sesame seeds
2 TBSP white sugar
1/2 tsp minced onion (I eyeballed this and my guess was that it was more like 1 tsp, and it was just fine…not too oniony)
1/8 tsp paprika
1 TBSP white wine vinegar
1 TBSP cider vinegar
2 TBSP canola oil


1. In a skillet, melt the butter over medium heat.  Cook and stir the almonds in butter until lightly toasted. Remove from heat and let cool.

2. Salt and pepper the chicken breast on both sides.  In the same pan the almonds were cooked in, cook the chicken breast. (I find cooking an average boneless chicken breast for 6 minutes per side gets me perfect results: safely cooked, but still juicy.)

3. In a large bowl, combine the spinach with the toasted almonds and cranberries.

4. In a smaller skillet, toast the sesame seeds.  (If I were smart and had read the recipe closely from the beginning, I would have, in the same skillet, first toasted the sesame seeds, then melted the butter, toasted the almonds and then cooked the chicken.  Hopefully if you’re smart and reading this carefully before you begin, you will save yourself from washing 1 extra skillet!)

5. In a small bowl, whisk together the sesame seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and canola oil.  Toss with spinach just before serving.

About jenny

Jennifer Smith Greene is originally from and lives currently in Burbank, California with her husband Gavin Greene. Jenny completed her undergraduate degree from Woodbury University in Graphic Design. She has worked as a graphics & web designer, both as an in-house and freelance designer. She also has completed a Master of Divinity (MDiv) degree from Princeton Theological Seminary. She has worked as a hospital chaplain and in support roles in various churches. In her spare time, Jenny enjoys watercolor painting. She has taken classes and workshops under Joseph Stoddard, Tom Fong, Danny Gregory and Jane Friend. Additionally, Jenny is active in the community and volunteers her time on the Board of Family Promise of East San Fernando Valley, a social service nonprofit dedicated to helping homeless children and their families by providing shelter and support services to help the families find jobs and housing. Jenny enjoys reading (and highly recommends the site Goodreads), watching movies, playing softball and tennis and taking walks with her husband. Otherwise, Jenny is always curious to find out about those people who come to her site and would love to hear from you!
This entry was posted in almonds, chicken, cranberries, dinner, onion, recipe, salad, sesame seeds, spinach. Bookmark the permalink.

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